Spinach and Cheese Stuffed Chicken

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Craving a meal without all the carbs? Get your fix with these tender chicken breasts stuffed with spinach, sautéed mushrooms and three cheeses. Spinach and Cheese Stuffed Chicken is ready in just 35 minutes, so you’ll want to hang on to this recipe!

chicken breasts in a green skillet stuffed with cheese.
Spinach and Cheese Stuffed Chicken
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Why This Chicken Is Amazing

Many folks, including myself, are trying to eat less carbs these days. If you fall into the Keto-friendly category, you’ll love this low-carb meal. It’s packed with protein, fresh veggies, and yummy cheese to keep you satisfied for hours.

Even if you’re not a Keto fan, you’re gonna love the amazing flavors in this chicken recipe. It’s stuffed with creamy spinach, cheese and mushrooms, then topped with parmesan for good measure!

stuffed chicken breasts in a white baking dish with a wooden spoon.

Ingredients

The ingredients needed for Spinach and Cheese Stuffed Chicken are all-natural, with little or no additives, which makes this recipe a great choice for your family! It’s delicious when served on a bed of fresh spinach.

You’ll need a medium onion, mushrooms, butter, soy sauce and minced garlic to sauté. Add frozen spinach, cream cheese, and mozzarella to make the filling for the chicken breasts. A sprinkle of parmesan cheese tops off the dish!

fresh mushrooms and onions chopped in a green skillet.
Fresh Mushrooms and Onions

Instructions

In a skillet, sauté onions and mushrooms with butter until soft. Add a dash of soy sauce and minced garlic, then mix well.

Add cream cheese and mozzarella along with the spinach. Stir until cheese is melted. Set filling mixture aside.

With a sharp knife, split the chicken breasts down the middle, leaving a pocket. Open them up and stuff with spoonfuls of the filling mixture. Close the chicken breasts and place in a greased baking dish.

Dust the chicken with a little salt and pepper. Spread leftover filling over chicken. Sprinkle chicken with parmesan cheese and bake at 350 degrees for 25 minutes, or until chicken is thoroughly cooked.

Top Tips

  • Choose medium chicken breasts that will bake faster than large.
  • If you only use a few spoonfuls of filling per chicken breast, there will be extra filling to top the chicken.
  • Purchase frozen chopped spinach in a bag that’s easier to pour into the skillet. If you buy the solid block type, you’ll need to defrost and drain before using.

Recipe FAQs

Can I use fresh spinach?

Absolutely! If you use fresh spinach, just add it to the skillet and sauté as directed.

Do I need to brown the chicken first?

No, this recipe saves lots of time by letting the oven work its magic. There’s no need to pre-brown the chicken before baking.

How do I split the chicken?

Start at one of the small ends of the chicken breast and split it down the middle with a sharp knife to make a pocket. Make sure you don’t cut all the way through to the other side, or the filling will leak out.

a fork holding up a bite of chicken.

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Recipe Card

stuffed chicken breasts on a bed of spinach in a green skillet.

Spinach and Cheese Stuffed Chicken

Spinach and Cheese Stuffed Chicken is ready in just 35 minutes, so you'll want to hang on to this recipe!
5 from 1 vote
Print Pin Rate
Course: Main Dishes
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories: 749kcal

*See notes in blog post for detailed tips, photos and instructions.

Ingredients

  • 1 medium sweet onion diced
  • 1 pint mushrooms diced
  • 2 Tbsp. butter
  • 2 Tbsp. soy sauce omit for gluten free
  • 1 tsp. minced garlic
  • 8 oz. chopped frozen spinach
  • 4 oz. cream cheese
  • 8 oz. mozzarella
  • 4 chicken breasts split
  • salt and pepper
  • 4 oz. parmesan shredded

Instructions

  • Sauté onions and mushrooms with butter in a skillet on low heat for 3 minutes.
  • Add soy sauce and minced garlic. Stir well.
  • Mix in spinach, cream cheese, and mozzarella. Stir until cheese is melted.
  • Split chicken breasts down the middle with a sharp knife to create a pocket.
  • Open up chicken breasts and stuff with spoonfuls of spinach mixture. Make sure to leave at least half of filling for the topping.
  • Close chicken breasts and place in a greased baking dish.
  • Sprinkle chicken with salt and pepper.
  • Spread leftover filling over chicken. Top chicken with parmesan cheese.
  • Bake at 350 degrees for 25 minutes, or until chicken is cooked throughout.

Notes

  • There is no need to brown the chicken before baking. The oven takes care of that for you!
  • Be careful when splitting the chicken breasts with a sharp knife. Make sure to leave a pocket and not cut all the way through to the other side, or the filling will leak out.
  • Serve chicken breasts on a bed of fresh spinach for a low-carb meal. 

Nutrition

Calories: 749kcal | Carbohydrates: 13g | Protein: 79g | Fat: 42g | Saturated Fat: 23g | Sodium: 1678mg | Potassium: 1579mg | Fiber: 3g | Sugar: 6g | Vitamin C: 11mg | Calcium: 750mg | Iron: 3mg

Nutrition info is an auto generated estimate.

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One Comment

  1. 5 stars
    I made this last night and it was delicious! It has just the right amount of seasoning and flavor for me. Love that it’s keto since I’m doing that right now.

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